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Bilbao and the Basque Country Restaurants

Etxebarri

Fodor's Review

Victor Arguinzoniz and his development of innovative techniques for cooking over coals have been hot news around the Iberian Peninsula for more than a decade now, with woods and coals tailored to different ingredients and new equipment such as a pan to char-grill angulas or caviar. Everything from clams and fish to meats and even the rice with langoustines is healthy, flavorful, and exciting as prepared and served in this blocky stone house in the center of a tiny mountain town.